Homemade Mozzarella Cheese
Ingredients:
8 cups of whole milk
7 tablespoons of white vinegar (or lemon juice)
1/3 cup of salt
Instructions:
Step 1: Heat the Milk
Pour the whole milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent scorching. Heat until the milk reaches approximately 120°F (49°C).
Step 2: Add the Acid
Once the milk reaches the desired temperature, slowly add the white vinegar (or lemon juice) while stirring gently. The milk will begin to curdle, separating into curds and whey.
Step 3: Let the Curds Form
Turn off the heat and let the mixture sit undisturbed for about 10 minutes. This allows the curds to fully separate from the whey.
Step 4: Strain the Curds
Place a cheesecloth or fine mesh strainer over a bowl and carefully pour the mixture through to separate the curds from the whey. Let the curds drain for a few minutes.
Step 5: Add Salt and Knead
Transfer the drained curds to a clean bowl. Sprinkle the salt over the curds and gently knead them together. If the cheese is too dry, you can add a small amount of warm whey to adjust the texture.
Step 6: Shape and Store
Shape the cheese into a ball and place it in cold water or ice water for a few minutes to firm up. Once cooled, the mozzarella is ready to be sliced and used. Store in an airtight container in the refrigerator for up to a week.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: Approx. 80 kcal per ounce | Servings: About 8 ounces of mozzarella